Introduction
This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "Third service". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Third service. Capon pies, pike and eels in a crust, lettuces, tubers and an arbalester, fish, thin pancakes and little sausages.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related: [edit as appropriate - note that this section should be left out if no related recipes can be found]

For the third service. Tarts of blanc mangier, May butter, & eat it with camaline, & sugar paste: & look out well to drink malvoisie or Spanish wine without sugar.
[Ouverture de Cuisine]

Third service. Roast pompano, fried whiting, porpoise sprinkled with water and frumenty, thin pancakes and rich pasties. To end: figs and grapes, hippocras and wafers, as is told above.
[Le Menagier de Paris]

Third service. The finest and best roast that you can get, white pies, "larras"[?], loach with "waymel", crayfish, perch in parsley and vinegar, tench in soup, jelly.
[Le Menagier de Paris]

Third service. Frumenty with porpoise, rich pasties and roast mackerel, pompano in a roast and thin pancakes, oysters, fried dried fish with a crisp pastry of pike.
[Le Menagier de Paris]

Third service. Frumenty with porpoise, browned apples and Spanish peas and young lampreys, a roast of fish, jelly, lampreys, congers and turbot in green sauce, bream in verjuice, fried bread slices, meat tarts and the side-dishes: then Dessert, the Final Service and the Extras.
[Le Menagier de Paris]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

chicken
pies
seafood
lettuce
tubers
fish
sausage

[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]

Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]